Poppy-Seed Pork Tenderloin With Fresh Herb Crust
Recipe: #24666
August 10, 2016
Categories: Loins, Oven Roast, Gluten-Free, No Eggs, Non-Dairy, Spices, more
"This is out of a Shape magazine...it's by Carla Hall..."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (100.2 g)
- Calories 131.8
- Total Fat - 7 g
- Saturated Fat - 1.5 g
- Cholesterol - 39.5 mg
- Sodium - 797.9 mg
- Total Carbohydrate - 2.9 g
- Dietary Fiber - 0.8 g
- Sugars - 0.3 g
- Protein - 15.1 g
- Calcium - 40.7 mg
- Iron - 1.4 mg
- Vitamin C - 2.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat the oven to 425°F. In a small bowl, combine the oil, paprika, poppy seeds, cinnamon, salt and white pepper. Place pork on a rimmed baking sheet and rub it with the mixture. Roast until the pork registers 145°F for medium, abut 15 minutes.
Step 2
Meanwhile, tear a sheet of parchment paper the length of the tenderloin. Sprinkle dill and parsley in an even layer on the paper.
Step 3
Roll the cooked pork in its pan juices, then transfer it to the herb-topped paper. Roll the tenderloin in the herbs to coat evenly. Let the pork stand for 5 minutes, cut into slices at an angle, and serve.
Tips
No special items needed.
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